Roasted Vegetable Quinoa Salad

I hope by now, that you’re enjoying that incredible recipe for roasted vegetables that I shared with you. And remember that excellent advice that I gave you about doubling the recipe? Good. Because we’re going to use those delicious roasted vegetables in this amazing salad. This salad is the perfect combination of luscious roasted vegetables, protein packed quinoa and mixed salad greens. A Southwestern chipotle vinaigrette pulls all those elements together in a smoky, spicy, luxurious taste sensation. Don’t like your salad too spicy? I’ve got you covered with an alternative salad dressing! This grilled vegetable quinoa salad is from Canadian Living magazine, June 2011 with some modification by yours truly.

Roasted Vegetable Quinoa Salad

Quinoa (pronounced KEEN-wah) according to Katie Robinson in her excellent article in Everyday Health, was called “the mother grain” by the Inca, and today is still considered a wonderful “superfood”. There was a huge growth in the popularity of quinoa starting in 2014 “because it’s a naturally gluten-free grain, which became important with the gluten-free trend,” and because of its protein base, which also coincided “with the rise in the vegan trend”, says Abbey Sharp, RD, a blogger at Abbey’s Kitchen. But what exactly is quinoa? According to the Whole Grains Council, “Technically, the quinoa we all know and love is actually a seed from the Chenopodium quinoa plant. So no, it is not a grain. Quinoa is a gluten-free, whole-grain carbohydrate, as well as a whole protein (meaning it contains all nine essential amino acids).” So in short, this delicious salad is a meal in one.  

Don’t be put off by the chipotle pepper in adobo sauce in the salad dressing. Chipotles in adobo sauce add a deep, smoky, spicy flavor to any dish. If using canned chipotles in adobo sauce, store the opened but unused portion of the can of chipotle peppers  in the fridge, in a resealable airtight container. Extra peppers can also be frozen in Ziploc bags.

And if someone you know is not a chipotle pepper fan, don’t let that stop you from making this delicious salad. It works beautifully with a simple balsamic vinaigrette and I’m including the recipe for that dressing also. So let’s make some salad!

Gather together your veggies and roast them as instructed in the roasted vegetables post. Set them aside to cool.

Assemble your ingredients.

After soaking and cooking the quinoa, spread it on a baking tray and let it cool. (I used tricolor quinoa for this recipe but any quinoa will work equally well)

Toast the pumpkin seeds by placing them in a frying pan over medium-high heat and shaking them back and forth until they start to turn light brown. Don’t burn them.

Whisk together oil, vinegar, minced chipotle pepper in adobo sauce, honey, cumin, salt and pepper for the chipotle vinaigrette. Set this mixture aside.

Alternatively you can make a balsamic vinaigrette.

Assemble your salad. Place 3-4 cups of mixed greens on a platter. Lay about 1 1/2 cups roasted vegetables on top of the greens. Scatter about 3/4 cup quinoa on top of the roasted vegetables and top with roasted pumpkin seeds and crumbled feta (if desired. The feta is completely optional). Drizzle with 3-4 tablespoons of dressing. Invite over 3-4 of your nearest and dearest and dig in.

Print Recipe

Roasted Vegetable Quinoa Salad

Soups and Salads

By Canadian Living magazine, June 2011 with some modification by me – Serves: 6-8

Prep Time: 20 minutes – Cooking Time: 25 minutes – Total Time: 45 minutes

Luscious roasted vegetables, protein packed quinoa and mixed salad greens dressed with a Southwestern chipotle vinaigrette make a healthy and delicious meal.

Ingredients

• Roasted vegetables
• 1 1/2 cups of roasted vegetables (Please see this previous post for directions.)
• Quinoa
• 1 1/2 cups water
• 1 teaspoon consomme powder
• 1 cup quinoa, soaked in water and drained
• Chipotle vinaigrette
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 canned chipotle pepper in adobo sauce, minced or 1 1/2 teaspoons of Derlea chipotle pepper puree
• 1 tablespoon honey
• 1/2 teaspoon ground cumin
• 1/4 teaspoon each salt and pepper
• Alternate dressing, Balsamic vinaigrette
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 1 grind fresh pepper
• 4 tablespoons olive oil
• Salad
• 1/4 cup toasted pumpkin seeds
• 3-4 cups of mixed salad greens including spring mix and arugula
• 1/2 cup light feta cheese, crumbled (optional)

Instructions

1

Roast vegetables: please see this previous post for directions.

2

Quinoa: Soak the quinoa in cold water for 3 minutes; drain in a sieve. In a sauce pan, bring 1 1/2 cups of water mixed with 1 teaspoon of consomme powder to a boil. Add the quinoa. Reduce the heat to low. Cover and simmer the quinoa until no water remains. Let stand 5 minutes. Spread the quinoa onto a parchment lined baking sheet and allow it to cool.

3

Chipotle vinaigrette: Mince the chipotle pepper in adobo sauce or use 1-1 1/2 teaspoons of chipotle pepper puree. Whisk together oil, vinegar, chipotle pepper in adobo sauce, honey, cumin, salt and pepper. Set aside.

4

Alternate dressing, Balsamic vinaigrette: Mince one clove garlic with 1/4 teaspoon salt. Add 1 tablespoon of balsamic vinegar, 1 teaspoon of sugar, and a grind of fresh pepper. Whisk in 4 tablespoons of olive oil and set this mixture aside.

5

Salad: Place 3-4 cups of mixed greens on a serving platter or in a salad bowl. Lay 1 1/2 -2 cups of roasted vegetables on top of the salad greens. Distribute 1 cup of cooked quinoa on top of the vegetables evenly. Drizzle with 3-4 tablespoons of dressing. Scatter toasted pumpkin seeds over the top and sprinkle with feta cheese if you are using it.

Notes

Although I have found Embassa and Roland brand chipotle peppers in adobo sauce with kosher supervision when shopping in New Jersey, you can easily find Derlea chipotle puree locally in Toronto. Alternatively if you do not want to use chipotle peppers, this salad pairs beautifully with any balsamic vinaigrette. You will wind up with more quinoa than you need to make this salad. News flash: quinoa freezes beautifully!